Creamy Pineapple Salad
1 can (20 oz) crushed pineapple 1 pkg. lemon gelatin (3 oz) 1 cup heavy whipping cream 1/4 cup sugar 1 cup cottage cheese
Drain pineapple, reserving the juice in a small pan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups; bring to a boil. Place gelatin in a bowl. Add boiling liquid and stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip cream; gradually beat in sugar; /fold into the gelatin mixture. Stir in pineapple and cottage cheese. Blend well. Pour into a 1 1/2 quart serving bowl. Chill at least 3 hours or overnight. Makes 8 to 10 servings Source: Mom's Best Meals